1. classification based on ingredients

1) Traditional sojoo ? Moonbaejoo, Andong Sojoo, Cheongsongbullnojoo, Oklojoo; This beautifully balanced traditional liquor has lifted aromas of rice, barley and other various kinds of grains. This had been distributed to Mongolia by way of Arab. During the King Sejong Dynasty, This has been widely enjoyed by high society people.

2) Medical liquor - Gasiogapijoo, Sansooyujoo, Hongsamjoo, Googijajoo, Gookwhajoo; These are by far the dominant variety. They are produced with various kinds of grains such as rice and glutinous rice. This fine wine shows a nice balance of complex rice-like and nutty flavors and a long, crisp finish. This has been used when we perform a sacrificial rite and hold a memorial service for our ancestors. However, it is ideal to toast any celebration.

3) Grains liquor-Jindo Hongjoo, Gaerong Baekilju, Jeonjoo Ikangjoo; Grains are fermented with ripe fruit aromas backed by herb. Its palate is rich and generous with fruit and herb flavors balanced by nicely integrated fine grains. The longer you keep the better aroma you can enjoy.

4) Mixed liquor ? This has mixed taste between medical wine and sojoo. During the period of Japanese colony, this was well-known to Japanese. They adorned the labels of richer and fuller styles, with the leaner, crisper varieties adopting two kinds.

5) Fruit liquor-Bokboonja joo, Meoroo joo, Najubae sool, Audijoo; Fruits are picked and fermented together. This recipe has been taught by word of month from generation to generation. They have perfumed scents, pear flavors and a softer mouth-feel.

2. Classification of liquor based on the legality

1) Traditional folk wines; these are recommended by Cultural Physical Ministry and Traffic Ministry for the purpose of encouragement of tourist product. They are also recognized by quality control test from government.

2) Special products-Bokbookja joo, Pyeongchang meoroojoo, Hongkyung cheonboolnojoo, Jindohong joo; these are recommended by Agricultural Ministry

3) General products-Andong sojoo, Jaebiwon andong sojoo; similar to traditional folk wines